First time we tackled tofu. We liked it. This dish took 45 minutes, 30 of which was simmering the chili.
We cut up two handfuls of mushrooms and one half of a big onion and sauted them in olive oil for a few minutes.
All that, a couple of teaspoons of cumin, a little chili powder, salt, and pepper we added to the mushrooms for another few minutes.
Then we added 3 tablespoons of tomato paste, 1 small can of diced tomatoes, 1 small can of black beans, 1 can of kidney beans, a handful of frozen corn, and 2 tablespoons of unsweetened cocoa powder and simmered the whole lot for a half hour.
To serve we opened a bag of tortilla chips and dug in.
(We found the recipe in The Runner's World Cookbook)